English Coronation Chicken Sandwich
6,4 / 10
ready in 55 min.
- 6 boneless, skinless Chicken breasts
- olive oil
- coarse salt (to taste)
- freshly ground Black pepper (to taste)
- 1 ½ cups Mayonnaise (real)
- 0.333 cup dry white wine
- ¼ cup Apricot chutney
- 3 Tbsps Curry powder
- 2 stalks Celery (chopped)
- 2 scallions (white and green parts chopped)
- 1 ½ cups roasted Red pepper
- 1 handful Arugula (rinsed)
- 2 small Baguette (sliced lengthwise)
Preheat the oven to 350ºF.
Rinse chicken under cold running water and pat dry with paper towels. Place the chicken breasts on a baking sheet and rub the skin with olive oil. Sprinkle generously with salt and pepper. Cook for 35 to 40 minutes, or until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
Combine the mayonnaise, wine, chutney, curry powder, and 1 teaspoon salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
Combine the chicken with three quarters of the dressing and mix well. Add the celery and scallions; mix well. Refrigerate for a few hours to allow the flavors to blend. Refrigerate the remaining dressing.
To assemble: Spread the remaining dressing on the cut side of each baguette. Arrange arugula and roasted peppers on the bottom half of the baguette and scoop chicken salad on top. Cover with remaining baguette half. Serve.